Since apple pie is such a timeless classic, I thought it would be a fun idea to make little single portion sized pies! These are perfect for friends, family or even parties because the recipe can be multiplied easily. 

Makes 4 Pies

Ingredients:

  For the Crust:

½ Cup (1 Stick, 113g) Cold Unsalted Butter, cut into cubes

1 ½ Cups (195g) All Purpose Flour

¼ Tsp (1g) Salt

5-6 Tbs Ice Water

  For the Filling:

1 Fuji Apple, Peeled, Cored and Finely Chopped

1 Tsp (3g) Orange Zest

2 Tbs (26g) Brown Sugar

1/2 Tsp (1g) Ground Cinnamon

1/4 Tsp Ground Nutmeg

1/4 Tsp Ground Allspice

1/8 Tsp Salt

1 Tbs (5g) Freshly Squeezed Orange Juice

1 Tbs (7g) All Purpose Flour

1 Tbs (14g) Melted Unsalted Butter 

Directions:

1.     To make the crust, add the flour, butter and salt to a food processor or blender and pulse until the butter is the size of peas, then add the ice water. Pulse again until the dough comes together. If the dough seems too dry or doesn’t come together, add another tbs of water. 

2.     Dump the dough onto a floured surface and collect it into a disk, then wrap tightly with plastic wrap and refrigerate for 30 minutes. 

3.     Preheat oven to 375 Degrees F (190C) and line a sheet with parchment paper. 

4.     In a bowl, add the apple, orange zest, brown sugar, spices, salt, orange juice, flour and butter and mix until well combined and the apples are coated. 

5.     After the dough has chilled, put it on a floured surface and roll out into a rectangle with the dough being 1/8” thick. Cut the dough into 8 even sized squares. 

6.     Put ¼ Cup of pie filling in the center of half of the squares of dough, leaving a small border around each one. Brush that border with egg wash, which is simply one egg mixed with 1 tbs water. 

7.     Place the other halves of the dough on top of the ones with the pie filling on them and press the edges together, then use a fork to crimp or push the edges together. Brush the entire top surfaces with more egg wash, sprinkle some sugar over them and cut a couple small slits in the top of each pie. 

8.     Bake for around 30 minutes or until the pie crust is light golden brown.